Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Dried red kidney beans 1 1/2 t Fresh marjoram, chopped
1/4 c Bacon drippings 2 ea Bay leaves
2 ea Large onions, chopped 1 T Sugar
1 ea Large green pepper, chopped 1 ea 12 oz. can beer
4 ea Large garlic cloves, minced 2 lb Chaurice or any hot sausage
1 ea Ham hock (about 1-1/2 lbs) 3 T Vegetable oil
1 x Salt to taste 1 x Hot cooked white rice
1 x Black pepper to taste 12 ea Green onions, thinly sliced
1 x Cayenne pepper to taste 1/2 c Minced parsley, flat leaf
1/2 t Dried leaf marjoram *OR*

Sort through beans; discard any discolored ones. Rinse beans; set
aside. Heat drippings in a large soup pot or Dutch oven. When
drippings are hot, add onions, bell pepper, and garlic. Saute until
vegetables are wilted. Add rinsed beans, ham hock, salt, black
pepper, cayenne, marjoram, bay leaves, sugar, beer and enough water
to cover. Bring to a boil. Reduce heat. Cover and simmer until beans
are soft and juice has thickened, about 3 hours, stirring
occasionally. Add more water, if necessary. Discard bay leaves.
Prick sausage with a fork. Heat oil in heavy 12-inch skillet over
medium heat. When oil is hot, add sausage; cook, turning often until
browned, 10 to 15 minutes. To serve, spoon rice on each plate; ladle
beans with liquid over top. Place a sausage on each plate. Sprinkle
with green onions and parsley. Makes 6 to 8 servings.

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By FRED TOWNER On 10-30-94

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